• 8-12 fresh fillets of plaice
  • salt and freshly ground black pepper
  • flour
  • 1 egg, well beaten
  • fresh breadcrumbs
  • hot lard or oil, for frying
  • lemon wedges
  • chips


Season plaice fillets with salt and freshly ground black pepper. Dip first in flour, then in beaten egg, and then in breadcrumbs, pressing breadcrumbs into fillets with a spatula to make them adhere well. Shake off loose crumbs and fry in hot lard or oil (temperature 375°F.) until golden brown. Serve with lemon wedges and crisp-fried chips.